No Cook Soft Khoya With Ricotta Cheese And Milk Powder Recipe

Ever stumble upon a recipe that makes you feel like a culinary magician? Let me tell you about the time I experimented with turning simple ingredients into a delicious homemade ricotta khoya masterpiece—it’s as easy as a flick of the whisk and oh-so-rewarding!

I adore making speedy, uncomplicated goodies, which is why this No-Cook Soft Khoya is one of my go-tos. It’s a blend of ricotta cheese and milk powder, with just a touch of cardamom for pleasant flavor.

That makes it a rich source of protein and calcium—so you can feel good about eating it (or feeding it to your kids). The texture is creamy and delicious, and there’s no fuss because you don’t have to cook it.

No Cook Soft Khoya With Ricotta Cheese And Milk Powder Recipe Ingredients

• Ricotta Cheese: Rich in protein and calcium, contributes to smooth texture.
• Milk Powder: Adds creaminess, rich in calcium and proteins, enhances texture.
• Ghee: Provides richness and depth, contains healthy fats, enhances flavor.
• Powdered Sugar: Sweetens the dish, easily dissolves, adjust to taste preference.
• Cardamom Powder: Optional, aromatic spice, enhances flavor with a sweet, spicy note.

No Cook Soft Khoya With Ricotta Cheese And Milk Powder Recipe Ingredient Quantities

• 1 cup ricotta cheese
• 1 cup milk powder
• 1 tablespoon ghee
• 1/4 cup powdered sugar (adjust to taste)
• 1/4 teaspoon cardamom powder (optional, for flavor)

How to Make this No Cook Soft Khoya With Ricotta Cheese And Milk Powder Recipe

1. Start by moving the ricotta cheese into a sizable mixing bowl.

2. Add the powdered milk to the bowl containing the ricotta cheese.

3. Combine the ricotta cheese and milk powder in a bowl, mixing with a spatula until they are completely and uniformly blended.

4. Include the ghee in the mixture and keep stirring until all the ghee and other ingredients are fully blended together and the mixture is smooth.

5. Slowly add the powdered sugar, mixing all the while to guarantee that it incorporates evenly.

6. If you are using it, then sprinkle the cardamom powder into the mixture and mix thoroughly to infuse the flavor.

7. When all the elements are gathered, assess the sweetness. If you want it sweeter, add more powdered sugar.

8. Pour the mixture into a clean tray and spread it uniformly, pressing it down slightly to ensure an even surface throughout. This will create the appearance of a smooth, consistent layer.

9. Let the khoya set for a couple of hours at room temperature or for a much faster period in the refrigerator.

10. When properly prepared, khoya can be cut into any shape you prefer, or you can use khoya in its original form when serving it in your favorite desserts. Alternatively, you can simply enjoy khoya as it is, for it makes an excellent snack.

No Cook Soft Khoya With Ricotta Cheese And Milk Powder Recipe Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Spatula
5. Tray (for setting the mixture)
6. Knife (for cutting the khoya)

FAQ

• What can I use instead of ricotta cheese for this recipe?You can replace ricotta cheese with the same amount of paneer or fresh cottage cheese, but make sure it’s well-crumpled for a smooth texture.
• Is the addition of cardamom powder necessary?Cardamom powder is not necessary. It contributes a nice scent and taste, but you can skip it and have a brew that’s more neutral in flavor.
• How should I store the khoya once prepared?The prepared khoya can be kept in the refrigerator for up to seven days, stored in an airtight container. Make sure to cover it properly so that it doesn’t dry out.
• Can I use this khoya in sweets that require cooked khoya?This uncooked khoya is intended for use in recipes where khoya is specified in an uncooked form. Use it in recipes where the khoya isn’t required to be cooked. While the consistency of this khoya is on par with that of typical uncooked khoya, this version is quite a bit less sweet. You may choose to add more sugar to taste, but also be mindful that recipes requiring khoya tend to have a fair amount of sweetness already.
• Can I reduce the amount of sugar in the recipe?Of course, you can modify the amount of powdered sugar to suit your taste. Begin with a smaller amount and, after tasting, add more if you think it needs to be sweeter.
• What is the best tool to use for mixing the ingredients?To make a smooth batter, a wooden spoon serves well, or a silicone spatula can be used, as it is also a good tool for mixing.

No Cook Soft Khoya With Ricotta Cheese And Milk Powder Recipe Substitutions and Variations

Ricotta cheese: Swap it out for the same amount of paneer. To prepare the paneer, crumble it and then blend it until smooth. If you don’t have paneer, crumble and blend some cottage cheese. Whatever you use, this will be a much thicker cheese than ricotta.
Powdered milk: Use the same amount of evaporated milk, plus a little additional powdered sugar if you need to balance the sweetness.
Ghee: Substitute it with unsalted butter for comparably rich taste, or use coconut oil for an alternative that allows you to stay vegan.
Substitute powdered sugar with granulated sugar that has been finely blended until it reaches a powdery consistency. For a sugar-free option, use stevia.
Cardamom powder: Use a little of either cinnamon or nutmeg for an aromatic, flavorful alternative. Cardamom’s flavor is pretty unique, so don’t expect these to taste the same.

Pro Tips

1. Ensure the ricotta cheese is well-drained before using it in the recipe to prevent excess moisture from affecting the texture of the khoya.

2. Use a non-stick spatula to mix the ingredients, as it will help prevent sticking and make the blending process smoother and more efficient.

3. For a richer flavor, lightly toast the milk powder in a dry pan over low heat before adding it to the ricotta. This step enhances the depth of the taste.

4. If you prefer a more pronounced flavor, consider adding a pinch of saffron soaked in a teaspoon of warm milk or a few drops of rose water along with the cardamom powder.

5. To ensure the khoya sets well, line the tray with parchment paper before spreading the mixture. This makes it easier to remove the set khoya for cutting into shapes and prevents sticking.